Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the head of napa cabbage in half, removing any outer leaves that are damaged as needed. Cut the head into quarters, and shred the cabbage thinly.

Thinly slice the green onions on a slight bias into rounds.

Peel the carrots, and with a mandoline shred them into a julienne. Alternatively, cut by hand by cutting the carrot into thin slices and then into small matchstick sized pieces.

Remove the cilantro leaves from the stem, and roughly chop the leaves.

Remove the tails from the shrimp and cut them in half lengthwise.

Measure out the sesame seeds, and lightly toast them in a frying pan over medium high heat until they are golden.

Measure togarashi, tahini, soy sauce, rice vinegar, sugar, and sesame oil.

Remove the skin from the garlic and using a rasp, grate very finely. Alternatively, mince the garlic very finely with a chef’s knife.

Peel the ginger and using a rasp, grate very finely. Alternatively, chop the ginger very finely with a chef’s knife.

In a bowl, add the tahini, rice vinegar, soy sauce, sugar, garlic and ginger to make the dressing. Whisk together, and slowly add the sesame oil in a thin stream, whisking constantly to Making two or more substances that typically separate when mixed together cling to each other and stay together.emulsify the dressing. Season to taste with salt.

In a large bowl, mix together the cabbage, green onion, carrot, toasted sesame seeds, and the cilantro leaves, reserving a few for garnish. Add in dressing to taste and toss the salad together.

Put the togarashi in a small bowl, and roll the shrimp in the togarashi.

To serve, divide the salad among 4 bowls and top with togarashi shrimp. Garnish with the additional cilantro leaves.